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Serves
4
Creator Notes
I had the success to hurry to southern Spain last yr the assign I used to be launched to an different to rice paella, fideos, or broken pasta. The fideos private a personality of their have taking over a nutty flavor, offering a stout bodied backdrop for the seafood and tomatoes. —Summer season of Eggplant
Take a look at Kitchen Notes
WHO: Summer season of Eggplant is a lights designer who lives in Atlanta.
WHAT: A dish to transfer you straight to southern Spain.
HOW: Toast your fideos; dangle them out of the pan. Conclude a stew alongside with your alliums, spices, and tomatoes; add your fideos attend in, then the seafood; let it all cook collectively. Garnish with lemon juice and parsley.
WHY WE LOVE IT: Fideos had been for all time something that we cherished though-provoking at Spanish restaurants — and Summer season of Eggplant has given us a gargantuan excuse to win them at dwelling. We indulge in the seafood-to-fideo ratio on this recipe; by the point you reach the bottom of the pot, you aren’t staring at a tragic heap of broken pasta. We can’t wait to win this the principal particular person of our next dinner event. —The Editors
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Take a look at Kitchen-Accredited
Components
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7 oz.
procure of fideos, or broken angel hair pasta
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1
medium Spanish onion, chopped
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3
cloves garlic, smashed
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1 teaspoon
smoked paprika
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1 teaspoon
dried oregano
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1 pinch
cayenne
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one
14-ounce can diced fireplace-roasted tomatoes
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1
nutmeg seed, skipped over a micro plane 5 instances
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2 1/2 cups
seafood stock
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1 cup
dry white wine
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1/2 cup
water or vegetable broth
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1
bay leaf
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12
slight
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3
squid tubes, chop in to rings
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12
clams
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12
mussels
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1/16 teaspoon
floor saffron or a medium sized pinch of threads
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3/4 cup
frozen peas
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1
lemon
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3 tablespoons
parsley, chopped
Directions
- Coat a heavy pan in olive oil. Over medium/low warmth, add fideos and sauté until they become a warm brown color, about 6 to 7 minutes. The employ of a slotted spoon, opt them from the pan and gain 22 situation apart.
- Reduce again the warmth add extra olive oil to the pan, if wanted. Add onion and sauté for five minutes, until nearly translucent. Add garlic and sauté for one more 3 minutes.
- Add in the smoked paprika, oregano, and cayenne, and sauté for one more minute.
- Prolong the warmth to medium and add tomatoes, shave in nutmeg, and produce to a simmer for 3 minutes.
- Return the fideos to the pan and simmer for five minutes.
- Meanwhile, bring stock, wine, water and bay leaf to a boil in a single more pot, chop to simmering, alongside with the seafood one species at a time and casting off from the pan and reserving. Cook dinner slight 2 to three minutes until real crimson; squid 1 to 2 minutes until real prior to opaque; clams a maximum of 6 minutes, discarding unopened ones; mussels as a lot as 4 minutes; discard unopened ones. Allow broth to come attend to a boring boil in between batches. Possess away seafood and gain 22 situation apart.
- Add the saffron to broth and let ‘bloom’ for 2 minutes. Flip the warmth off of the broth.
- Slowly add stock into the pot with the fideos, in 3 to 4 batches (indulge in risotto). Let simmer with broth for approximately 20 minutes. When the pasta has reached desired consistency, add in the peas and seafood. Let steam for 2 minutes, covered.
- Prior to serving squeeze the lemon over the tip, and sprinkle with parsley.